Thank you.
We held the Cut Waste, Grow Profit forum two years in a row. We are currently working through the process of whether or not to hold it again this year, for a third year, given the number of other initiatives that have since sprung up.
The forum had two purposes. One was definitely to share ideas, share practices, communicate practices that are occurring around the world, not just in the U.S. and Canada. The other one was to put food waste on the radar screen, both publicly and within private businesses.
At last year's presentation we had a number of great examples from a hotel chain in how their executive chef was saving, in one instance, within one institution, quite massive amounts of food and increasing the hotel's profitability at the same time. We had a presentation from Mark Schembri from Loblaw who talked about how Loblaw managed food waste, reduced food waste in the store. From both of these presentations we had excellent feedback from the audience.
Also, Jason Wadsworth from Wegmans presented on how the Food Waste Reduction Alliance in the U.S. formed and what they're doing. They have just published a tool kit for reducing food waste through distribution and at the retail store and in restaurants.
It was largely a come and share, and let's learn from other practices. We had Dr. Peter Whitehead speak at last year's forum on what he did at the Food Chain Centre and what he has been doing with WRAP. Objectives and measurable results have helped businesses improve their profitability.
It's a hard slog. We work with a very ingrained industry.